Hard-Boiled Eggs

I know, I know.  You can’t believe I’m actually posting about one of the easiest things to accomplish in the kitchen.  Just bear with me a minute, though.  This isn’t your ordinary hard-boiled egg.  It is perfect.  It is a firm white, that isn’t chewy and plastic-like.  It is a cooked yolk, that is still a bit soft and not so dry that you choke and gag reaching for the nearest glass of water. Also, somehow these eggs don’t stink.  You know how after you make hard-boiled eggs, you open the refrigerator and it is all you can smell?  These don’t do that.   And, maybe most important of all, the shell comes off so easily – like sometimes in one piece.  You guys.  I spent my whole life just boiling the crap out of eggs and calling it good.  Like there wasn’t any rhyme or reason to how long I left em in that water – and they came out tough, dry, and oftentimes with this odd grey coating on the yolk.  No more.  Now, I steam my eggs.  I spent months (literally) researching and experimenting with farm fresh eggs.  For some reason, no matter how I cooked them, the shell came off in a million tiny pieces.  Maybe even like a million and one.  And, they took most of the egg white along with them.  Frustration.  But now, I’ve got it down to a science.

Give this a try, especially if you buy super fresh eggs straight from the farmer and have a hard time peeling the shell.  So good.  I usually make 6-8 at a time, peel them all at once, and then keep in air tight container in the refrigerator.  I eat them after workouts, my kids eat them for snacks, and husband takes them to work in his lunch box.

  • 6-8 eggs (we eat organic, pasture raised eggs… see this article for more information)
1.  Get out your steamer, and fill with water (about 2 inches deep), put steam basket in, and cover with lid.  (I have one very similiar to this one, thanks again to my kitchen gadget fairy of an aunt, Michaela).
2.  Bring water to a boil over high temperature burner.
3.  As soon as water boils, turn temperature down to medium.
4.  Uncover, add eggs carefully so as not to burn yourself or crack shells, and put lid back on.
5.  Set timer for 14-16 minutes (14 for 6 eggs, 16 for 8 eggs).
6.  When timer goes off, turn off heat and remove lid.  Allow them to cool for about 20 minutes.
7.  Peel eggs under cool, running water.  I’ve never left the shell on them past this point, so if you try that, let us know how it works for you!
8.  Allow peeled eggs to cool a bit more, store in air-tighter container in refrigerator for up to one week.  If you put them in refrigerator while they are still warm, they will produce a lot of moisture in your container, which means they will be sitting in water.  So don’t do that.


*Use organic ingredients whenever possible.